This gluten-free, grain-free cornbread is perfect for holiday gatherings or any time you're craving a classic cornbread without the gluten. It's moist, tender, and full of flavor.
Ingredients: 2 cups almond flour. 1 cup cornmeal. 1/4 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 2 eggs. 1/4 cup honey or maple syrup. 1/4 cup melted coconut oil or butter. 1 cup almond milk or other milk alternative.
Instructions: Warm the oven up to 175F 350C. A 8x8-inch baking dish should be greased. Put cornmeal, coconut flour, baking powder, baking soda, and salt in a large bowl and mix them all together. Melt the butter or coconut oil and add the eggs to a different bowl. Use a whisk to mix the ingredients together. Add the wet ingredients to the dry ones and mix them together until everything is well mixed. Spread out the batter in the baking dish that has been prepared. Put it in the oven for 25 to 30 minutes, or until it's golden brown and a toothpick stuck in the middle comes out clean. Let it cool a bit before cutting it up and serving it.
Prep Time: 15 minutes
Cook Time: 30 minutes
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